"mainly Dutch and Flemish artists working in Rome. It was customary for the Bentvueghels to adopt an appealing nickname, the so-called 'bent name'. For Miel two different bent names are documented: ""Bieco"" (which means squint in Italian) and ""Honingh-Bie"" (which means honey bee and is derived from the surname 'Miele' by which he was known in Italy and which means 'honey' in Italian). In Rome he also became linked to the circle of genre painters whose work was influenced by the Dutch genre painter Pieter van Laer and were referred to as 'Bamboccianti'. The Bamboccianti were mainly Dutch and Flemish"
"Maille (company) Maille is a brand of mustards, cornichons, stoneware, salad dressings, kitchen gifts and oils which originated in Marseille, France in 1723. Today the company is a subsidiary of multinational consumer goods company Unilever, which manufactures the mass-produced product at plants in different parts of the world. In addition, the original Maison Maille continues operation making traditional Dijon mustard available for sale through boutiques operating in Dijon, Paris, London, and Bordeaux. In 1747 Antoine-Claude Maille opened a boutique called La Maison Maille on the rue Saint-André des Arts in Paris and became official supplier to the court of Louis"
"2013 album, ""Racine Carrée"". Moules-frites Moules-frites or moules et frites (]; ) is a popular main dish of mussels and fries originating in Belgium. It is also popular in Jersey and France. The title of the dish is French, ""moules"" meaning mussels and ""frites"" fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium. The portion of ""moules"" in Belgian restaurants tends to be one and a half kilograms per person, which can be prepared in several different ways. Although ""moules-frites"" are popular in France and around the world, it is"
"regulations similar to high quality regional wines. Mustard must be made in the prescribed method for it to be called a Dijon mustard. Maille has produced condiments using unusual ingredients, such as mango, red berries, tarragon and Cognac. In 1996, Maille introduced limited-edition mustards delivered on tap from porcelain pumps, each based on a signature ingredient such as Chablis. They included a black truffle and Chablis mustard served in sandstone jars. Maille (company) Maille is a brand of mustards, cornichons, stoneware, salad dressings, kitchen gifts and oils which originated in Marseille, France in 1723. Today the company is a subsidiary"
"Merguez Merguez (, from ) is a red, spicy mutton- or beef-based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. Dried merguez is used to add"
"Michelin (apple) Michelin is a variety of cider apple commonly grown in commercial orchards in the United Kingdom, although originating in France. 'Michelin' was raised by the nurseryman Legrand of Yvetot, Normandy, and first fruited in 1872. It was named for the pomologist Henri Michelin who carried out a great deal of study into cider fruits. It was first brought to England in 1883 or 1884 by members of the Woolhope Naturalists Club of Hereford, who visited a Rouen horticultural show with the aim of proving a link between the so-called ""Norman"" cider apple varieties of Herefordshire and genuine Normandy"
"the Spanish ""morcilla"" or ""morcon"". Merguez Merguez (, from ) is a red, spicy mutton- or beef-based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. Dried"
"Pigeon pie Pigeon pie is a savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines. It has been eaten at least as early as 1670 in French cuisine. Similar dishes to pigeon pie exist in other cultures. In Morocco, a version made with a thin, phyllo-like pastry crust is called bastila. Early versions of the traditional Canadian dish of tourtière, currently made with meats such as pork or beef, were probably made of pigeon, likely the now extinct passenger pigeon. Records in the British National Archives show that"
"de Meaux laitier"" (""laitier"", that is from the French ""lait"", ""milk"", which designates here an agreement, a mixture of the milk of different producers). The ""Moutarde de Meaux"" (""Meaux Mustard"") recipe is since the 18th century a label commercially owned by the Pommery company and is nowadays derived not only in its traditional well known form but also in a variety of new different ingredient combinations: Honey Mustard, Green Pepper Mustard, ""Moutarde Royale"" (that latter including Cognac in its composition) etc. Several festivals and concerts are celebrated in Meaux, venues for live music like the Music Festival ""Musik'elles"" (usually at"
"(AOC) (regulated appellation) laws, (lentils from Le Puy-en-Velay also have an AOC status). Another French product of special note is the Charolais cattle. The French typically eat only a simple breakfast (""petit déjeuner"") which consists of coffee, tea or hot chocolate with milk, served traditionally in a large handleless ""bol"" (bowl) and bread or breakfast pastries (croissants). Lunch (""déjeuner"") and dinner (""dîner"") are the main meals of the day. Formal four course meals consist of a starter course (""entrée""), a salad, a main course (""plat principal""), and finally a cheese or dessert course. While French cuisine is often associated with"
"Moules-frites Moules-frites or moules et frites (]; ) is a popular main dish of mussels and fries originating in Belgium. It is also popular in Jersey and France. The title of the dish is French, ""moules"" meaning mussels and ""frites"" fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium. The portion of ""moules"" in Belgian restaurants tends to be one and a half kilograms per person, which can be prepared in several different ways. Although ""moules-frites"" are popular in France and around the world, it is thought that the dish"
"It contains a layer of smashed millet and mungbean topped with sliced dried coconut meat wrapped in a crunchy rice cake. It is a specialty of Hanoi. Per capita consumption of millets as food varies in different parts of the world with consumption being the highest in Western Africa. In the Sahel region, millet is estimated to account for about 35 percent of total cereal food consumption in Burkina Faso, Chad and the Gambia. In Mali and Senegal, millets constitute roughly 40 percent of total cereal food consumption per capita, while in Niger and arid Namibia it is over 65"
"the 19th century, the mirepoix had taken on its modern meaning. Joseph Favre, in his ""Dictionnaire universel de cuisine"" (circa 1895, reprinted 1978), uses the term to describe a mixture of ham, carrots, onions, and herbs used as an aromatic condiment when making sauces or braising meat. The ""matignon"" is very similar to the mirepoix, except that the ""matignon"" is designed to be brought to the table and eaten with the dish or alone as a side dish. According to the 1938 ""Larousse Gastronomique"", a mirepoix may be prepared """"au gras"""" (with meat) or """"au maigre"""" (""lean""). ""Mirepoix au maigre"""
"(onions, celery and bell peppers), and possibly the French ""duxelles"" (mushrooms and often onion or shallot and herbs, reduced to a paste). Though the cooking technique is probably older, the word ""mirepoix"" dates from the 18th century and derives, as do many other appellations in French cuisine, from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case, Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), French field marshal and ambassador and a member of the noble family of Lévis, lords of Mirepoix, Ariège, in Languedoc since the 11th century. According to Pierre Larousse (quoted"
"Oille L'oille is a French ""potée"" or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. It has been suggested by some authorities that the derivation of the word ""oille"" is from the Spanish ""olla podrida"" but it seems more likely that it is derived from ""oule"", which is used in south-west France to describe an earthenware pot in which the dish is prepared. There are many examples of pot-à-oille (tureens) on display in museums, some of them very ornate indicating that this dish was enjoyed by people from all social classes, ingredients varying greatly."
"the end. Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a"
"France in the dish known as ""gnocchis à la parisienne"", a hot dish comprising gnocchi formed of choux pastry served with Béchamel sauce. A specialty of Nice, the ""gnocchi de tantifla a la nissarda"", is made with potatoes and wheat flour. A variant of ""gnocchi de tantifla a la nissarda"" is ""la merda dé can"", literally, ""the dog shit"". It is made with potatoes, wheat flour, eggs and ""blette"" (Swiss chard), which is also used for the ""tourte de blette"". ""La merda dé can"" is longer than the original gnocchi. Due to the significant number of Italian immigrants who arrived"
"Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal"
"Mimolette Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as ""Boule de Lille"" after its city of origin, or ""vieux Hollande"" for being made after the tradition of Edam cheese. It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color. It"
"There are three kinds of ""oilles"": An old recipe for this dish contains chicken and pigeons, all stuffed and trussed, beef, veal, onion, parsnips, carrots, turnips, leeks, purslane, orach and chard. All are simmered for five hours. At the end of this time, slices of lightly toasted bread are placed in the bottom of a tureen and this is heated until the bread starts to stick to the bottom. The birds are removed from the soup and placed on the bread and the rest is strained over them. The remaining meat and vegetables are discarded. Oille L'oille is a French"
"julep and the mojito. ""Crème de menthe"" is a mint-flavored liqueur used in drinks such as the grasshopper. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is ""L""-carvone. Mints are used as food plants by the larvae of some"
"Mirepoix (cuisine) A mirepoix ( ; ) is a flavour base made from diced vegetables that are cooked, usually with butter or oil or other fat, for a long time on a low heat without colour or browning. It is not sautéed or otherwise hard cooked because the intention is to sweeten the ingredients rather than caramelise them. It is a long-standing cooking technique in French cuisine. Further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pincage (). When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size,"
"declined in recent years. The game wari, a mancala variant, is a common pastime. Rice and millet are the staples of Malian cuisine, which is heavily based on cereal grains. Grains are generally prepared with sauces made from edible leaves, such as spinach or baobab, with tomato peanut sauce, and may be accompanied by pieces of grilled meat (typically chicken, mutton, beef, or goat). Malian cuisine varies regionally. Other popular dishes include fufu, jollof rice, and maafe. In Mali, there are several newspapers such as ""Les Echos"", ""L'Essor"", ""Info Matin"", ""Nouvel Horizon"", and ""Le Républicain"". The Telecommunications in Mali include"
"pepper, and either chives or shallots. It is also eaten as a sweet dessert, served with sugar or honey. It is used as an ingredient in a number of dessert dishes, including cakes and tarts. Faisselle Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: . Faisselle is traditionally produced in the centre of France, but because its name is not protected, it can be produced anywhere else in the country. The cheese produced elsewhere uses pasteurized milk to make it appealing"
"Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: ""Beurre composé"") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment."
"the cheese. Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Many appreciate it most when ""extra-old"" (""extra-vieille""). At that point, it can become rather hard to chew, and the flesh takes a hazelnut-like flavour. The cheese was known to be a favorite of French President Charles De Gaulle. In 2013, the Food and Drug Administration detained about a ton of the cheese, putting further imports to the United States on hold. This was because the cheese mites could cause an allergic reaction if consumed in large quantities. The FDA stated that"
"Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish"
"fresh by Belgian merchants and sold in distant lands. Remoudou was present at the Leipzig and Frankfurt fairs in the 17th century, where it was traded by Herve men for Holstein cattle, and in Lorraine where the Herve merchants were called ""haverlings"". Remoudou Remoudou, or in wallon ""r'moûdou"", is a Belgian cheese from the Land of Herve. It derives its name from the use of milk from a second milking performed 15 minutes after the usual milking. Hence the Wallon verb ""rimoûd"" meaning ""to re-milk"". This cheese weighs 200 to 500 g. When it is washed with salt it gets"
"misused as a noun, owing to its having been corrupted in culinary references into the noun form: rather than a ""sandwich au jus"", the menu may read ""sandwich with au jus"". Au jus Au jus () is a French culinary term meaning ""with juice"". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking ""au jus"" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly"
"that established a mechanism for the Maillard reaction. The Maillard reaction is responsible for many colors and flavors in foods, such as the browning of various meats when seared or grilled, the browning and umami taste in fried onions, and coffee roasting. It is similarly responsible for the darkened crust of baked goods, the golden-brown color of French fries and other crisps, of malted barley as found in malt whiskey and beer, and the color and taste of dried and condensed milk, ""dulce de leche"", the Sri Lankan confection milk toffee, black garlic, chocolate, and lightly roasted peanuts. 6-Acetyl-2,3,4,5-tetrahydropyridine is"
"Filet mignon Filet mignon (; French for ""tender fillet"" or ""delicate/fine fillet"") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called ""filet de bœuf"", which translates in English to ""beef fillet"". The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin"
"Poulet au fromage Poulet au fromage () is a French dish: the English translation being """"chicken with cheese"""". Pieces of chicken are coated with flour, salt and pepper, and then sautéed. Some recipes call for various types of cooking oil, some call for butter, and some call for both. Some recipes call for sauteing an onion with the chicken. After the chicken is browned, white wine is added to the cooking pan. Some recipes call for leaving the chicken in the pan while the wine is reduced, while others call for first removing the chicken, then using the wine to"
"other starches, including ""mais moulin"" (mayi moulen), a savory cornmeal porridge similar to polenta or grits), ""petit mil"" (cooked millet), or ""blé"" (wheat). Other starches commonly eaten include yam, ""patate"" (neither of which should be confused with the North American sweet potato), potato, and breadfruit. These are frequently eaten with a thin sauce consisting of tomato paste, onions, spices, and dried fish. ""Tchaka"" is a hearty stew consisting of hominy, beans, ""joumou"" (squash), and meat (often pork). ""Boulette"", are bread-bounded meatballs seasoned in Haitian fashion. Spaghetti is most often served in Haiti as a breakfast dish and is cooked with"